Description
This creamy and comforting Outback Potato Soup is packed with tender potatoes, crispy bacon, cheddar cheese, and a rich broth base. Perfect for cozy nights or as a hearty starter, it delivers classic flavors in every bite.
Ingredients
- Water, enough to cover the potatoes and boil
- 4 large russet or golden potatoes, diced
- 8 slices of bacon, cooked and crumbled
- 2½ cups chicken stock (or chicken broth)
- 1 cup cold water
- ¾ cup cheddar cheese (plus more for topping, optional)
- ¾ cup heavy whipping cream
- ½ cup butter
- ⅓ cup all-purpose flour
- ¼ cup green onion, diced
- ½ sweet yellow onion, diced (optional)
- ½ tsp salt
- ½ tsp ground black pepper
Instructions
Prepare the Potatoes:
Dice potatoes into bite-sized pieces and boil them in water until tender. Drain and set aside.
Make the Broth Base:
In a large pot, combine chicken stock, onions, salt, pepper, and 1 cup of cold water.
Simmer over medium heat for about 20 minutes.
Prepare the Roux:
In a separate saucepan, melt butter over medium heat.
Gradually whisk in flour until a smooth paste forms.
Let it cook for a few minutes to remove the raw flour taste.
Thicken the Soup:
Slowly whisk the roux into the simmering broth, stirring constantly to avoid lumps.
Add the Cream:
Pour in the heavy cream and stir gently.
Simmer for another 20 minutes, stirring occasionally.
Finish the Soup:
Add the cooked potatoes to the soup and stir to combine.
Let everything heat through thoroughly.
Serve:
Ladle soup into bowls.
Top with shredded cheddar cheese, bacon bits, and chopped green onions.
Serve hot and enjoy!
Notes
You can substitute the cheddar cheese with Colby-Monterey Jack for a different flavor twist.
Add extra bacon or green onion for more texture and flavor.
Omit the flour or use a gluten-free version for a GF alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 510 kcal
- Sugar: 4 g
- Sodium: 870 mg
- Fat: 37 g
- Saturated Fat: 20 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 95 mg